Every single ingredient in this chicken and rice soup is “good for what ails ya’.” The garlic, oregano, and bone broth are great for the immune system. The chili powder, Rotel, and cayenne paper clear out the sinuses. Even the ginger has a job—keeping your digestive system happy.
This recipe is so much fun to play with and can be changed depending on how you’re feeling. If you don’t like a lot of heat, but need to clear up some congestion, I recommend using only half a can of the Rotel diced tomatoes with chilies, or leaving it out altogether. Six cloves of garlic might be a little heavy on the stomach for some people. So just play around with the spices and see what you like best.
If you have been vomiting and can just now stomach a little soup, leave out the Rotel, cayenne, cumin, and chili powder. Reduce the garlic to one clove if you can stomach it. Leave in the ginger, and use low or no sodium broth. Add mineral salt and a dash of lemon juice for an extra boost of electrolytes.
Not feeling sick right now? Perfect! Make this soup any way to keep your immune system happy! You’ll be happy you made this easy soup too.
Spicy Chicken Soup
- 1 TBSP. olive oil
- 1 medium onion
- 2 stalks celery
- 2 large carrots
- 6 cloves garlic*
- 3 Large Chicken Breasts
- 1 Bag of fresh Kale or Spinach
- 3 quarts chicken broth
- 1 cup brown rice
- 1 tsp. mineral salt
- 1 can mild or medium Rotel diced tomatoes with chilis
- 1 TBSP. oregano
- 1 tsp. chili powder
- ½ tsp. cumin
- ½ tsp. cayenne pepper
- ½ tsp. ground ginger
- Dice onion, celery, carrots, and garlic. Heat olive oil in pot over in pot over medium heat. Sauté the vegetables in the oil until tender.
- Dice and add chicken to the vegetables. Cook for 5 minutes.
- Add chicken broth, kale, rice, and spices.
- Let simmer for 35-40 minutes, or until rice is soft.
- If you or your loved one can't handle chunky food right now, you may also puree some or all of the soup in a blender or using an immersion blender. It's still just as tasty, comforting, and healing!
- Makes about 4 quarts soup.
*A Note On Peeling Garlic
Chances are, you probably don’t have all day to peel 6 cloves of garlic. This old kitchen trick will have your garlic peeled in less than 3 minutes.
You will need two bowls around the same size. Place garlic in one of the bowls. Flip the other bowl upside down on top. Hold them together and shake it like a maracas. Open it up and most of the skins will be gone. The ones that are still attached can be easily peeled away with your fingers, or just give it another few good shakes.